Coconut Fish Soup

Name: Coconut Fish Soup
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Sao Tome and Principe
Ingredients: 350 g Tuna (cut into chunks); 600 ml Coconut Milk; 200 g Tomato (chopped); 120 g Onion (finely chopped); 12 g Garlic (crushed); 20 ml Palm Oil; 1 pcs Malagueta Chili (finely chopped); 300 g Breadfruit (peeled and chopped); 8 g Salt; 2 g Black Pepper; 500 ml Water; 15 g Fresh Coriander (chopped); 1 pcs Lime (cut into wedges)

This São Toméan-style coconut fish soup simmers breadfruit, tomato, chili, and tuna in a light coconut broth. It is presented as a regional home variation rather than a single named national recipe.

Prep

25m

Cook

35m

Serves

Estimated

Nutrition

Per serving

614kcal

Calories

30g

Protein

43g

Fat

37g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

350g
Tuna (cut into chunks)
600ml
Coconut Milk
200g
Tomato (chopped)
120g
Onion (finely chopped)
12g
Garlic (crushed)
20ml
Palm Oil
1pcs
Malagueta Chili (finely chopped)
300g
Breadfruit (peeled and chopped)
8g
Salt
2g
Black Pepper
500ml
Water

Garnish

15g
Fresh Coriander (chopped)

Serving

1pcs
Lime (cut into wedges)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

10 steps

01
Heat the palm oil in a pot over medium heat. Add the onion and cook until softened.
02
Stir in the garlic and malagueta chili and cook briefly.
03
Add the tomato and cook until it collapses into a soft base.
04
Pour in the water and bring to a gentle simmer.
05
Add the breadfruit and cook until nearly tender.
06
Stir in the coconut milk and keep the soup at a very gentle simmer.
07
Add the tuna and cook only until it reaches 63°C (145°F) and flakes easily.
08
Season with the salt and black pepper.
09
Stir in the fresh coriander.
10
Serve hot with the lime wedges.

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